| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food4 | 4 | Servings | ||
INGREDIENTS
| 1 | Aubergine with the green top | |
| removed finely sliced | ||
| into | ||
| 12 | ||
| Olive oil for frying | ||
| 100 | g | Couscous soaked in 300ml hot |
| water for 1 | ||
| hour | ||
| A large unsprayed lemon | ||
| juice of | ||
| 1 | Bunc basil | |
| 50 | Olive oil | |
| 50 | g | Parmesan shavings |
| 3 | Ripe plum tomatoes with just | |
| the roughly | ||
| core removed | ||
| Chopped | ||
| 1 | Red onion, peeled and finely | |
| chopped | ||
| 100 | Extra virgin olive oil | |
| Zest and juice of 1 lime | ||
| 1 | Bunc basil, finely sliced |
INSTRUCTIONS
Season the slices of aubergine and heat a pan with the olive oil. Place the slices into the pan and cook over a high heat for about 1 minute on each side. Season well and transfer from the pan to a plate lined with absorbent paper. Blend the basil together with the olive oil then mix two thirds of this with the couscous and lemon, season to taste then roll inside the aubergine slices. To make the salsa simply mix the ingredients together. Serve the aubergine rolls on top of the salsa and sprinkle with the remaining basil puree and parmesan shavings. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 480.3mg
Potassium: 572.6mg
Carbohydrates: 25.2g
Fiber: 8.4g
Sugar: 1.8g
Protein: 7.9g